Directions:In a small bowl, whisk the dressing ingredients together. Pour over the cucumbers and green onions. Refrigerate until cool. Serve chilled.

Yield: 6-8 servings

Quick note: Korean cucumbers are thin skinned and have minimal seeds. A good substitute would be a Kirby or English cucumber.

My thoughts:

This is a pretty firey cucumber salad. The contrast between the hot chile sauce and cool cucumbers is refreshing. It would be great served with a Korean meal, but I also enjoy it as a side dish for other meals, like steak or grilled chicken.